Flaxseed and Cracked Pepper Crackers
Why I Love This Recipe
This is another fantastic recipe from the Joy the Baker Cookbook! You have the earthiness of the whole wheat flour, the nuttiness of the flaxseed and the slightest heat from the cracked pepper. Great with any cheese or cheese spread but I prefer them as is...plain and simple.
Ingredients You'll Need
1/4 cup golden flaxseed
1/3 ground flaxseed meal
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cracked pepper
2 TB unsalted butter, cut into cubes and chilled
1/2 cup buttermilk
Directions
Preheat the oven to 350' F. Line 2 cookie sheets with parchment paper.
In a medium sized whisk together the flaxseed, flaxseed meal, whole wheat flour (I used white whole wheat), all purpose flour, baking soda, salt and cracked pepper.
Add the butter and work it into the flour mixture, quickly, using the tips of your fingers.
Make a well in the center and add the buttermilk. With a fork, work everything together until all of the flour mixture has been incorporated with the buttermilk, making sure every bit of the flour is moistened. You will have a shaggy dough but no worries....it'll come together very nicely in a minute.
Turn the dough out onto a lightly floured surface and knead the dough about 10 times to bring everything together. Wrap in plastic wrap and chill in the fridge for about 10 minutes.
Once chilled, cut the dough in half (place one half, wrapped in plastic) back into the fridge. With the remaining half, roll out until it's about 1/8 of an inch thick. Which basically means...as much as you possibly can. You don't want the dough to be thick otherwise your crackers will have more of a biscuit texture than a nice crisp cracker.
Cut the crackers into 1 1/2" rounds, or use a pizza cutter to make squares...or use your favorite small cookie cutter. If the crackers are much bigger than 1 1/2", you will need to increase the cooking time accordingly.
Place on a cookie sheet and prick each one a few times with a fork
Bake for 15 to 18 minutes or until just golden brown around the edges. Allow to cool before storing them in an airtight container.
Store at room temperature for up to 4 days.